Carrot And Cracker Salad Recipes

GRANDMA'S CARROT SALAD

My grandma used to make this carrot salad all the time and I loved it. Now I make it to honor her and it's almost as good as hers.

Provided by Mrs. Wynkoop

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 5

Grandma's Carrot Salad image

Steps:

Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 34.7 g, Cholesterol 1.7 mg, Fat 4 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 179 mg, Sugar 24 g

Ingredients

1 pound shredded carrots
1 ¼ cups raisins
2 tablespoons mayonnaise, or to taste
1 teaspoon lemon juice
¼ teaspoon salt

CLASSIC CARROT SALAD

Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.

Provided by Millie Peartree

Categories salads and dressings, vegetables, side dish

Time 1h15m

Yield 2 to 4 servings (about 4 cups)

Number Of Ingredients 6

Classic Carrot Salad image

Steps:

In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
Refrigerate for at least 1 hour, then serve chilled.

Ingredients

1 (8-ounce) can pineapple tidbits, drained (about 1 cup)
1/2 cup golden or brown raisins
1/4 cup mayonnaise or plain yogurt
1 tablespoon honey (optional)
1 tablespoon fresh orange zest, (optional)
6 medium carrots, peeled and grated (about 4 cups), or 1 (10-ounce) bag of carrot matchsticks

CARROT AND CRACKER SALAD

Make and share this Carrot and Cracker Salad recipe from Food.com.

Provided by Mercy

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Carrot and Cracker Salad image

Steps:

Mix the first five ingredients together.
Add enough mayonnaise to achieve the consistency you desire.
Add seasoning to taste.
Serve immediately.

Nutrition Facts : Calories 298, Fat 17.5, SaturatedFat 3, Cholesterol 103.5, Sodium 531.7, Carbohydrate 30.7, Fiber 2.2, Sugar 8, Protein 5.4

Ingredients

3 cups grated carrots
1 1/2 cups saltine crumbs
3 hardboiled egg, chopped
1/2 cup onion, finely chopped
1 tablespoon sugar
1 cup mayonnaise, approximately
salt and pepper

COOKED CARROT SALAD

This is a Moroccan recipe published in The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.

Provided by PanNan

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Cooked Carrot Salad image

Steps:

Wash, scrape and slice carrots into 1/4 inch thick rounds.
Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).
Drain carrots and place in serving bowl.
Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.

Nutrition Facts : Calories 57.2, Fat 3.6, SaturatedFat 0.5, Sodium 44, Carbohydrate 6.1, Fiber 1.8, Sugar 2.9, Protein 0.7

Ingredients

8 carrots
1 cup water
1 garlic clove
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon parsley, minced (flat leafed variety)
salt
pepper, freshly ground

LIME, PINEAPPLE AND CARROT SALAD

For a refreshing and soothing finish to a spicy meal, serve this blend of fresh fruit with lime flavored gelatin.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 5h15m

Yield 6

Number Of Ingredients 6

Lime, Pineapple and Carrot Salad image

Steps:

Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water and pineapple. Refrigerate about 45 minutes or until thickened but not set.
Lightly brush six 1/2-cup salad molds with vegetable oil. Stir carrot into thickened gelatin; pour into molds. Refrigerate about 4 hours or until firm.
To unmold salads, dip molds into hot water for 10 seconds. Place salad plate upside down onto each mold; turn plate and mold over, then remove mold. Top salads with mayonnaise.

Nutrition Facts : Calories 80, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 40 mg

Ingredients

1 cup boiling water
1 package (3 ounces) lime- or lemon-flavored gelatin
1/2 cup cold water
1 can (8 ounces) crushed pineapple, undrained
1/2 cup shredded carrot
Mayonnaise or whipped cream, if desired

CARROT SALAD WITH CUMIN AND CORIANDER

These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)

Provided by David Tanis

Categories salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Carrot Salad With Cumin and Coriander image

Steps:

Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

Ingredients

1 pound medium carrots, peeled and cut into thin matchsticks or grated
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 lemon)
1 small garlic clove, grated
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coriander seeds, toasted and ground
Pinch of ground cayenne
Salt and pepper
2 tablespoons finely diced preserved lemon (optional)
Whole mint leaves, for serving

CARROT & CARAWAY CRACKERS

If you're catering for vegans at a party, make these easy carrot canapés that everyone will love. Top with a sprig of dill and a vegetable crisp to impress

Provided by Sophie Godwin - Cookery writer

Categories Buffet, Canapes

Time 35m

Yield Makes 20

Number Of Ingredients 9

Carrot & caraway crackers image

Steps:

Heat the oil in a saucepan over a medium heat. Add the shallot and a pinch of salt, and cook for 6 mins until softened. Stir in the garlic and caraway seeds and cook for 1 min more, then add the carrot and veg stock, bring to a boil and simmer for 12 mins.
Once the carrots are completely soft, drain them (reserve the liquid) and blitz to a smooth purée - add a tbsp of the reserved stock initially, but use more if necessary to get the desired consistency. Season and leave to cool. The purée can be made a day ahead and kept in the fridge.
To serve, spoon the purée - or, if you want to be extra fancy, transfer it to a piping bag and pipe it - onto the oatcakes and top each with a little dill and a veg crisp.

Nutrition Facts : Calories 60 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

Ingredients

2 tbsp olive oil
1 shallot , roughly chopped
1 garlic clove , roughly chopped
1 tsp caraway seeds
400g carrots , roughly chopped
300ml vegan vegetable stock
20 crunchy vegan crackers (such as an olive oil toast)
½ small pack dill , leaves picked, to serve
20 veg crisps (we used a small bag of Tyrells), to serve

More about "carrot and cracker salad recipes"

CARROT SLAW WITH CRANBERRIES, TOASTED WALNUTS & CITRUS …

Web Feb 27, 2012 Instructions. Set oven rack to middle position and preheat oven to 350 degrees. Place walnuts on baking sheet and bake until …
From onceuponachef.com
Cuisine American, French
Category Salads
Servings 4-6
Calories 184 per serving

Set oven rack to middle position and preheat oven to 350 degrees. Place walnuts on baking sheet and bake until toasted and fragrant, 7-10 minutes. Set aside to cool.
Combine all remaining ingredients in a large bowl and toss well. Cover and refrigerate for at least 15 minutes to allow the flavors to blend. Season to taste with salt, pepper, honey or more citrus. Toss in walnuts and serve.

Carrot And Cracker Salad Recipes

GRANDMA'S CARROT SALAD

My grandma used to make this carrot salad all the time and I loved it. Now I make it to honor her and it's almost as good as hers.

CLASSIC CARROT SALAD

CARROT AND CRACKER SALAD

Make and share this Carrot and Cracker Salad recipe from Food.com.

COOKED CARROT SALAD

This is a Moroccan recipe published in The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.

LIME, PINEAPPLE AND CARROT SALAD

For a refreshing and soothing finish to a spicy meal, serve this blend of fresh fruit with lime flavored gelatin.

CARROT SALAD WITH CUMIN AND CORIANDER

CARROT & CARAWAY CRACKERS

If you're catering for vegans at a party, make these easy carrot canapés that everyone will love. Top with a sprig of dill and a vegetable crisp to impress

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